Heavenly Chocolate and Banana Cake
Heavenly Chocolate and Banana Cake
1 Hr(s) 35 Min(s) (incl. cooling)
20 Min(s) Prep
1 Hr(s) 15 Min(s) Cook
Try a delicious chocolate and banana cake that everyone will love. Our Heavenly Chocolate and Banana Cake is a one-of-a-kind dessert for any occasion.
What You Need
Select All
16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
1/2 cup unsweetened cocoa powder
1-3/4 cups mashed fully ripe bananas (about 4)
3 eggs
1/3 cup water
2 Tbsp. milk, warmed
2 cups powdered sugar
1/2 cup chopped pecans
Let's Make It
1
Heat oven to 350°F.
2
Spray 2 (9-inch) round pans with cooking spray; dust with flour. Cover bottoms with waxed paper. Beat first 6 ingredients in large bowl with mixer until blended; pour evenly into prepared pans.
3
Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans to wire racks. Immediately remove waxed paper. Cool cakes completely. Meanwhile, make chocolate curls from 1 oz. chocolate. (See tip.)
4
Melt remaining chocolate as directed on package. Dissolve 1 tsp. instant coffee in warm milk. Beat cream cheese in medium bowl with mixer until creamy. Add melted chocolate and milk mixture; mix well. Gradually beat in powdered sugar.
5
Fill and frost cake layers with cream cheese frosting. Immediately press nuts into frosting on side of cake. Top cake with chocolate curls.
Kitchen Tips
Tip 1
Size Wise
Enjoy a serving of this indulgent treat on special occasions.
Tip 2
How to Make Chocolate Curls
Melt 1 oz. BAKER'S Semi-Sweet Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly onto bottom of baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Or, for smaller curls, use vegetable peeler to form curls from chocolate.
Tip 3
Variation
Prepare batter as directed; spoon evenly into 24 paper-lined muffin cups, filling each cup 2/3 full. Bake in 350°F oven 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely. Makes 24 servings.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 6g
30%
Trans Fat 1g
Cholesterol 55mg
18%
Sodium 290mg
13%
Total Carbohydrates 47g
17%
Dietary Fiber 3g
11%
Sugars 34g
68%
Protein 5g
10%
Vitamin A
4%
Vitamin C
2%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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